Creamy Homestyle Mashed Potatoes are an easy and delicious side dish that’s perfect for a holiday dinner or a quick weeknight meal. This Instant Pot Mashed Potatoes recipe is super easy to make. You will love ease of making this no drain one pot recipe.
Make delicious side dishes like Creamed Spinach, Sweet Potato Casserole, Cranberry Sauce and Wild Rice Pilaf Stuffing using your pressure cooker. All these recipes will make your next Holiday meals unforgettable !
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Here's an easy Instant Pot mashed potato recipe, with a creamy texture, that can be made in 30 minutes. Use this as a guide to make best instant pot mashed potatoes no drain and instant pot mashed potatoes with skin.
Creamy Homestyle Mashed Potatoes
Looking to make perfectly fluffy and creamy and smooth potatoes ? This easy and effort saving recipe brings out best results every.single.time.
Save , print or bookmark it for a foolproof holiday side recipe. It is a crowd pleaser and kids enjoy it too!
The creamy mashed potatoes, made in the Instant Pot, are soft, buttery, and delicious. And this dish is so much better than the traditional, time-consuming mashing methods. Give it a try and you’ll agree.
Best Potato Recipes
Potatoes are our pantry staple ingredients. My family LOVES potatoes and creamy mashed potatoes are my all time favorite comfort food. They are healthy, full of nutrition including potassium, vitamin C, fiber and carbohydrates.
Do check out our favorites like Air Fryer Breakfast Potatoes, Creamy Potato Salad, Creamy Potato Soup as well as Crispy Fingerling Potatoes , Air Fryer Smashed Potatoes and Roasted Masala Potatoes.
My family also loves Indian curries like Potato Peas Curry called Aloo Matar , Baby Potato Curry called Dum Aloo as well as Crispy Potato Cutlet called Aloo Tikki.
Why make mashed potatoes in an Instant Pot?
- It is safer - No handling large pot of hot water, no boiling and draining hot water either
- 25 Minutes from start to finish to get the best mashed potatoes.
- Saves Time- No need to peel, dice
- your kitchen doesn't get overheated
- Frees up stove space especially if you are making big meals or hosting Thanksgiving or Christmas dinners
- Eliminates guess work -no undercooked or overcooked potatoes ever
- You can keep the potatoes warm till ready to serve.
Ingredients
Exact ingredients are listed in the recipe card below. Here's brief information on what works best to make this recipe. Mashed potato recipe is simple and super forgiving. SO you can use adjust it easily to your preferences.
- Potatoes - I prefer to use Yukon Gold Potatoes to make this recipe. They have beautiful golden color and give creamy fluffy texture when cooked. You can also use Russet potatoes or Red potatoes
- Liquid - Use either water or low sodium broth to steam cook the potatoes. You can do half broth half water as well.
- Cream - I prefer to use heavy cream to get creamy rich texture. You can use half and half, whole milk or lite cream as well. If you like a tangy taste, use butter milk or splash of vinegar. Use vegan and plant based milk or cream to make this recipe vegan and dairy free.
- Butter - do not skip this. Unsalted or salted butter either works but adjust amount of salt depending upon which one you use. Use extra virgin olive oil or vegan butter if you want to avoid dairy.
- Garlic - I like to add few cloves of fresh garlic to flavor the potatoes. You can easily skip it if you don't like garlic.
- Garnishes - Fresh herbs like chives or green onions work well. Salt and pepper and red pepper flakes are perfect. Typically mashed potatoes are served with gravy.
- Additions and substitutions - Mayonnaise, sour cream, cream cheese, thick Greek yogurt or ranch dressing can be added to make it creamy. Different cheeses like parmesan or goat cheese also works well. Various seasonings including onion and garlic powder or pesto sauce, roasted garlic can be sprinkled on top.
- For mashing the potatoes - I prefer to use just the hand held potato masher. You can also use hand mixer, potato ricer, food processor or electric mixer too. However, do not over mash the potatoes otherwise they loose the fluffy texture since the starches in potatoes will lump up.
Potatoes with skin on or peeled?
It is purely a personal preference. So choose what you like. However, you do not need to peel the raw potatoes before cooking if you are using this method. Wash the potatoes and just pressure cook them with the skin on. Once they cool down to handle, the skins will slip right off after cooking.
How to make Instant Pot Mashed Potatoes
Wash and scrub the potatoes.( no need to remove the skin) Stack them on trivet or steamer basket inside the Instant Pot. Add garlic cloves if using.
Add water or broth. Close and lock the lid, turn pressure valve knob to the “Sealing” position.
Select MANUAL or PRESSURE COOK for 8 minutes on HIGH pressure
When Instant Pot finishes cooking, let the natural pressure release for 10 minutes then carefully release leftover pressure.
Open the lid. Let the steam settle down. Check to ensure potatoes are well cooked. They should be fork tender. When they cool down to handle safely, remove the skin ( if you prefer)
Add butter, heavy cream and salt and pepper.
Mash ingredients and the potatoes with potato masher to the desired consistency. Serve warm garnished with chives and gravy! Enjoy !
Storage and Reheat Instructions
Let the mashed potatoes cool down completely before storing. You can refrigerate them in an airtight container up to 5 days.
To reheat, add ½ cup liquid - water or broth, or milk. Heat in the microwave in two-minute intervals until they’re warmed through, stirring as needed.
Pro Tips for Best Mashed Potatoes
- Do not over-mash the cooked potatoes. If you over beat them , they won't be fluffy. The potato starch will become gluey.
- I prefer to use a trivet or steamer basket while cooking the potatoes. That way they steam dry while retaining the moisture. This results in fluffy texture.
- You can fit approximately 5 lbs. whole potatoes in the 6-quart Instant Pot. 8- quart can fit up to 7 pounds.
- Cooking time remains the same even if you reduce the amount of potatoes.
- For large family meals when there are multiple sides, plan to serve roughly 1 cup of mashed potatoes per person. So count ½ lb of raw potatoes while measuring.
- To save efforts and time, cook the potatoes with skin on and then remove it after they are cooked.
- This freshly homemade mashed potato recipe tastes way better than boxed version. and no artificial ingredients are used so you are feeding your body only wholesome ingredients.
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📖 Recipe
No Drain Instant Pot Mashed Potatoes with skin
Ingredients
- 5 lbs. Potatoes I prefer Yukon Gold
- 1 cup water or broth
- 4 cloves garlic - optional
- 1 cup Heavy Cream whipping cream or half and half
- ½ stick butter
- Salt and pepper per taste
- Fresh chives or green onions for garnish
Instructions
How to Make Instant Pot Mashed Potatoes
- Wash and scrub the potatoes.( no need to remove the skin) Stack them on trivet or steamer basket inside the Instant Pot. Add garlic cloves if using.
- Add water or broth. Close and lock the lid, turn pressure valve knob to the “Sealing” position.
- Select MANUAL or PRESSURE COOK for 8 minutes on HIGH pressure
- When Instant Pot finishes cooking, let the natural pressure release for 10 minutes then carefully release leftover pressure.
- Open the lid. Let the steam settle down. When they cool down to handle safely, remove the skin ( if you prefer)
- Add butter, heavy cream and salt and pepper.
- Mash ingredients and the potatoes with potato masher to the desired consistency. Serve warm garnished with chives and gravy! Enjoy !
How to make mashed potatoes on stove top
- Add scrubbed and cleaned potatoes and garlic ( if using) in a large stock pot. Pour the water so the potatoes are submerged.
- Let it come to boil on high heat. Then reduce the heat and cover. Let them boil till potatoes are tender and soft.
- When they cool down to handle safely, remove the skin ( if you prefer)Add butter, heavy cream and salt and pepper.
- Mash ingredients and the potatoes with potato masher to the desired consistency. Serve warm garnished with chives and gravy! Enjoy !
Notes
- Let the mashed potatoes cool down completely before storing. You can refrigerate them in an airtight container up to 5 days.
- To reheat, add ½ cup liquid - water or broth, or milk. Heat in the microwave in two-minute intervals until they’re warmed through, stirring as needed.
Nutrition
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